BELL PEPPER BRUSCHETTA RECIPES

Name: Bell Pepper Bruschetta
Yield: 18 about 2 tablespoons each
Ingredients: 0.25 c. of Hy-Vee Select olive oil; 2 red bell peppers, seeded and chopped; 1 small yellow onion, chopped; 2 clove(s) of garlic, minced; 0.5 c. of Hy-Vee part-skim ricotta cheese; 0.333 c. of chopped fresh basil; 0 Few dashes hot pepper sauce; 18 (1/2-inch-thick) slices baguette bread, toasted; 0 Fresh basil leaves, optional

BELL PEPPER BRUSCHETTA | HY-VEE

Bell Pepper Bruschetta | Hy-Vee image

Provided by Hy-Vee Seasons Magazine

Yield 18 about 2 tablespoons each

Number Of Ingredients 9

Ingredients

0.25 c. of Hy-Vee Select olive oil
2 red bell peppers, seeded and chopped
1 small yellow onion, chopped
2 clove(s) of garlic, minced
0.5 c. of Hy-Vee part-skim ricotta cheese
0.333 c. of chopped fresh basil
0 Few dashes hot pepper sauce
18 (1/2-inch-thick) slices baguette bread, toasted
0 Fresh basil leaves, optional

Steps:

1. In a skillet, heat oil over medium heat. Add peppers, onion and garlic. Cook and stir until soft and lightly caramelized, about 10 minutes. Transfer pepper mixture to a food processor; add ricotta cheese, basil and hot pepper sauce. Cover and puree until smooth. Serve with toasted baguette slices. If desired, garnish with fresh basil leaves.

Nutrition Facts : Calories 110, FatContent 3.5g, SaturatedFatContent 1g, TransFatContent 0g, CholesterolContent 0mg, SodiumContent 160mg, CarbohydrateContent 14g, FiberContent 1g, SugarContent 2g, ProteinContent 3g

ROASTED RED BELL PEPPER BRUSCHETTA RECIPE - BETTYCROCKER.COM

Roasted Red Bell Pepper Bruschetta Recipe - BettyCrocker.com image

Looking for an appetizer idea? Then check out these delicious bell pepper bruschettas that are ready in just 15 minutes!

Provided by Betty Crocker Kitchens

Total Time 15 minutes

Prep Time 15 minutes

Yield 16

Number Of Ingredients 9

Ingredients

16 diagonal slices baguette French bread, 1/2 inch thick
About 1/4 cup olive oil
8 to 10 large cloves garlic
1 jar (7 oz) roasted red bell peppers
2 tablespoons chopped flat-leaf (Italian) parsley or 1 teaspoon parsley flakes
2 tablespoons shredded Parmesan cheese
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

Heat the oven to 375°F. Place the bread slices on an ungreased cookie sheet. Drizzle about 1 teaspoon olive oil (of the 1/4 cup olive oil) on each bread slice. Bake about 4 minutes or until golden brown. Turn bread over; bake about 4 minutes longer or until golden brown.
Cut each garlic clove in half; rub cut sides over tops and sides of toasted bread slices. Discard garlic.
Drain the red peppers in a strainer in the sink. Cut the peppers into 1/2-inch strips. In a medium bowl, mix the peppers, parsley, Parmesan cheese, 1 tablespoon olive oil, the salt and pepper. Spoon onto toast.

Nutrition Facts : Calories 70 , CarbohydrateContent 6 g, CholesterolContent 0 mg, FatContent 1 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 1 g, ServingSize 1 Appetizer, SodiumContent 110 mg, SugarContent 0 g, TransFatContent 0 g

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